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Vermicelli Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
447Calories
17 gProtein
85 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein17 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat3.5 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol5.4 mg
Sodium116 mg
Potassium264 mg
Calcium79 mg
Iron1.5 mg
Magnesium62 mg
Phosphorus254 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline0.9 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 646. The excerpt below is the record exactly as published.
A plateful of grated Parmesan cheese should be sent to table with the soup. The usual plan is to soak the vermicelli in boihng water for a few minutes, di-ain and cool it in a colander, then simmer it gently for five or six minutes, stirring frequently to prevent it get- ting into lumps. Time, from twenty to thirty minutes to boil the vermicelli. Probable cost, vermicelli, 8d. per pound
Cook this with the app: pantry check, scaling, and the assistant.